Cinnamon and Coconut Pancakes

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I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine.

Here’s what I gathered to make 12 pancakes (3” in diameter):

  • 2 large eggs
  • 3 tablespoons full fat coconut milk
  • ½ mashed ripe banana (about 2 tablespoons)
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 1½ tablespoons of Bob’s Red Mill organic coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • 1 small pinch of salt
  • ghee or coconut oil (for frying)

Here’s how I made the pancakes:

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I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.

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Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)…

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…before whisking together the dry and wet ingredients just before cooking.

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I heated a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.

As soon as bubbles formed on the surface (about 1½ minutes)…

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…I flipped the flapjack over and let it cook for another 30 seconds or so on the other side.

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Repeat until done with the batter and enjoy!

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Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my new cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Savory Coconut Pancakes

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Hubby was experimenting in the kitchen and he came up with a recipe for super simple savory coconut flour and egg pancakes. I have to admit that I was pretty dubious when he started throwing everything together, but the pancakes ended up tender and tasty!

Here’s what he gathered to make two 8-inch pancakes:

  • 3 eggs
  • 2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
  • Kosher salt
  • 1 tablespoon of butter

Here’s how he made them:

He grabbed three pastured eggs out of the fridge…

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…measured out the flour…

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…and beat them together with a pinch of salt.

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Then, he melted ½ tablespoon of butter over medium heat and poured in half the batter.

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After about 2 minutes, he flipped it over…

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…and cooked it for another minute or so to finish it off.

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He repeated the same steps with the rest of the batter to make another flapjack.

The pancakes tasted pretty good plain, with a springy texture and just a hint of coconut…

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…but he opted to top it with leftover slow cooker pork pot roast and sliced avocado.

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Super-simple and tasty. Next time, I might add a little baking powder to lighten them up a bit more, but they were yummy without it.